Arancini rice balls with aioli recipe

These pea arancini rice balls with aioli are super easy to make taking 35 minutes to cook.

Make 18 arancini rice balls in one go with this nifty recipe - perfect for serving as part of your buffet food spread. Each ball is coated with golden panko breadcrumbs. Packed with flavor thanks to the butter, white wine, stock, and Parmesan cheese. Serve with a homemade aioli dip.

Ingredients

• 15g butter
• 200g risotto rice
• 150ml white wine
• 400ml vegetable stock
• 100g frozen peas, thawed
• 30g finely grated Parmesan (or any other hard cheese)
• Zest and juice of 1⁄2 lemon
• Sunflower oil, for frying
• 75g plain flour
• 2 eggs, beaten
• 75g  panko breadcrumbs
• 300g asparagus, or 2 spears per person
• Lemon wedges, to serve

For the aioli:

• 1 egg yolk
• 1 garlic clove, finely grated
• 1tsp Dijon mustard
• 1⁄2tsp caster sugar
• Juice of 1⁄2 lemon
• 250ml sunflower oil

Method

1. Heat the butter in a medium-sized pan until sizzling. Stir in the risotto rice, cook for 1 min, then add the wine and give it a good stir. Turn the heat down to medium-low and allow the wine to cook off for 5-8 mins.
2. When the rice has absorbed most of the liquid, add the vegetable stock and stir well, then cover with a lid. Cook the risotto gently for 20 mins, stirring every few mins, until the rice has absorbed all the liquid and has a gentle bite to it.
3. Meanwhile, blend the peas in a small processor to make a coarse purée.
4. Remove the risotto from the heat and stir in the pea purée, cheese, lemon zest, and juice. Spread the rice mixture over a large plate, or baking tray, and allow to cool for about 20 mins.
5. Roll the rice firmly into 18 walnut-sized balls. Place on a baking tray, cover with cling film, and store in the fridge until you need them.
6. For the aioli, use a small blender or a stick blender, to blitz the egg yolk, garlic, mustard, sugar, and lemon juice together. Slowly add the oil in a steady stream until the mayonnaise thickens. Season well to taste. Store in a jar in the fridge until ready to use.
7. Heat 5cm of oil in a medium pan to fry the arancini balls. The oil is ready when a cube of bread browns in 2 mins.
8. Place the flour, beaten egg, and breadcrumbs, each in 3 separate bowls, next to each other. Roll the arancini in the flour first, then the egg, and finally in the breadcrumbs. Fry them in batches until golden brown.
9. Use a vegetable peeler to peel the asparagus or cut it very thinly in length. Divide between the serving plates and top with the balls of arancini, a dollop of aioli, and a lemon wedge.

Top tips for making pea arancini rice balls with aioli

If you have any leftover risotto skip to step 5. 

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